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Cranberry and Almond Cream



  • 3/4 can cranberry sauce
  • 1 bag Dried Cranberries
  • 1 cup peeled almonds
  • 1/2 cup chopped almonds
  • 4 shallots
  • 1/2 cup cream
  • 1/2 liter chicken or beef broth
  • 1/2 cup semi-sweet white wine
  • 1 tbsp granulated chicken consomme
  • 1 bunch scallions
  • 4 Tbsp butter
  • Salt and pepper


  • Melt 2 tablespoons butter in a saucepan over medium heat; saute shallots, add almonds, cranberry sauce and half the scallions. Blend this mixture with half the chicken broth and return this mixture to saucepan; add remaining broth, white wine, and cream; season with consomme , mix well and bring to a boil. If necessary, season again.
  • In the remaining butter fry almonds with a little salt.
  • Garnish with cranberries, toasted almonds and remaining scallions upon serving.
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